The easiest “fancy” meal you can make at home is a braised short rib. I love them because it is fairly hands off, and almost impossible to mess up. I have been switching it up from my traditional red wine braised short rib recipe and making these port wine braised short ribs instead for a nice richness. If you are a short rib lover, these are a must!

Choosing the right cut of short rib:

To achieve the best results, it’s crucial to select the right cut of short ribs. First of all, pick the correct cut, English cut. Flanken or Korean style will not be good for this recipe. Look for well-marbled, bone-in short ribs with a good amount of meat versus fat. This marbling adds flavor and keeps the meat moist during the cooking process. Opt for bone-in ribs as they contribute to the richness of the dish and provide additional depth to the braising liquid.

Avoid “boneless short ribs” – these are often just chuck roast cut to look like short rib shapes and marked up in price.

What wine to choose:

Here I use a port wine instead of just a red wine. Port wine is a fortified from Portugal. It is fortified with brandy during the fermentation process which keeps it slightly sweeter than a normal red wine. It is absolutely delicious when paired with a beef short rib!

Steps to cooking short ribs:

  • Salt the day before for optimal flavor.
  • Sear to develop fond and flavor.
  • Use standard mirepoix, garlic, tomato paste and bay leaves to flavor the braising liquid.
  • Use a whole bottle of wine for a richer sauce. If you want it lighter use half wine half stock.
  • Braise in the oven at a low temperature. Low and slow helps break down the tough meat.
  • Only remove from the oven once the meat is fork tender.
@kellyscleankitchen

How to make port wine braised short ribs #shortribs #beef #ribs #cooking

♬ Waltz of the Flowers – The Manhattan Pops
  • SERVINGS:  4
  • PREP TIME: 20 Mins
  • COOK TIME: 3 Hr 30 Mins
  • TOTAL TIME: 3 Hr 50 Mins

Ingredients:

  • 4-6 bone in English cut short ribs
  • Salt and pepper
  • Avocado oil
  • 1 onions, diced
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 5 garlic cloves, minced
  • 1 tbsp tomato paste
  • 2 cups  port wine
  • 1 cups  pinot noir or cabernet sauvignon
  • 4-6 cups beef stock
  • 2 bay leaves
  • minced parsley for garnish

Preparation:

STEP 1.

The day prior to cooking, salt and pepper the short ribs and leave in the fridge overnight. If you are in a pinch, salt and pepper right before cooking!

STEP 2.

Day of preheat the oven to 325*F.

STEP 3.

In a dutch oven, add avocado oil over medium heat. Sear the short ribs on all sides until golden brown and remove from the pan.

STEP 4.

In the same pan, saute the onions, carrots, and celery, salting as you go, until transparent and cooked through. Add the garlic and saute another 2 minutes. Add the tomato paste and cook until it is a rust color, another 2-4 minutes. Deglaze with the port wine and red wine, scraping up all the brown bits.

STEP 5.

Add the  stock and bay leaves, along with the short ribs. Make sure the liquid comes up ¾ of the side of the beef. Bring up to a low simmer, top with a lid and transfer to the oven and braise for 1.5 hours. After one hour, flip the shanks over and return to the oven for another 1.5 hours. Remove once the meat is fork tender. If it is still tough, leave in the oven and cook until tender, check every thirty minutes until done.

STEP 6.

Return the pot to the stovetop. Remove the short ribs and set aside. You can make the sauce a few ways. First, you can leave as is if it is thick. Second, you can puree the vegetables in the sauce to make it thick. Third, for a finer sauce, you can strain through a fine mesh strainer and discard the vegetables. To thicken, add the liquid back to the pot and bring up to a simmer. Reduce until thickened.

Serve over the short ribs and enjoy!

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